Carrot Cupcakes With Cream Cheese Frosting and Walnuts
- RECIPE CATEGORY: Dessert
- Cuisine: None
- type: Non Veg
- 1 hour 15 mins
- 175 gBrown sugar
- 175 mlSunflower oil
- 150 g,gratedCarrots
- 100 gRaisins
- 1Orange zest
- 175 gSelf raising flour
- 1 tspSoda bicarb
- 1 tspGround cinnamon
- 1/2 tspGrated nutmeg
- For the frosting:
- 200 gDlecta cream cheese
- 50 gIcing sugar
- 50 gWalnuts,toasted and chopped roughly
Preheat an oven at 160°C.
Put the sugar, oil and the eggs in a steel bowl and mix with a wooden spoon.
Add the grated carrots, raisins and orange zest to the mixture and mix well.
Sift together the flour, soda bicarb, cinnamon and nutmeg over the carrot and egg mixture.
Fold it with a wooden spoon until mixed uniformly.
Take a muffin pan and line it with cupcake wrappers.
Put spoonfuls of the carrot mixture on the cupcake wrappers until 3/4th full.
Bake the cupcakes in the oven for 15 minutes or until a skewer when inserted in the cakes come out clean.
Remove from the oven and keep aside to cool.
Meanwhile, whisk the cream cheese and icing sugar with an electric beater until smooth.
Once the cupcakes are cooled, spoon the icing on top of the cupcakes.
Garnish with chopped toasted walnuts and Serve